Millet and Cauliflower-Topped Shepherd's Pie

Name: Millet and Cauliflower-Topped Shepherd's Pie
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 6 servings
Ingredients: millet; Vegetable Broth 2.0; cauliflower; white miso paste; nutritional yeast; onion powder; brown or green lentils; tomato paste; red onion; carrots; garlic; mushrooms; corn; peas; thyme; marjoram; pippali; smoked paprika

A layered casserole with a lentil, mushroom, corn, and pea filling under a mashed millet-and-cauliflower topping that mimics mashed potatoes. A plant-forward reimagining of shepherd's pie.

From The How Not to Age Cookbook

Millet and Cauliflower-Topped Shepherd's Pie

Prep: 25 min
Cook: 1 h 10 min
Total: 1 h 35 min
Yield: 6 servings
Category: Main Course

Nutrition (estimated)

per 1/6 of pan

Calories: 250 kcal
Protein: 11 g
Fat: 2 g
Carbs: 50 g
Fiber: 9 g
Sugar: 7 g
Sodium: 250 mg

Ingredients

millet
Vegetable Broth 2.0
cauliflower
white miso paste
nutritional yeast
onion powder
brown or green lentils
tomato paste
red onion
carrots
garlic
mushrooms
corn
peas
thyme
marjoram
pippali
smoked paprika

Millet Cauliflower Lentils

Instructions

Simmer drained millet in water; after 15 min add cauliflower and cook 5–7 min more until both are soft. Drain.
Mash with miso mixture, nutritional yeast, and onion powder; set aside.
Cook lentils in 1 cup water, covered, 25 min. Stir in miso-tomato paste mixture.
Sauté red onion, carrot, garlic, mushrooms, corn, and peas in ¼ cup water 5 min. Add nutritional yeast, thyme, marjoram, onion powder, pippali; cook 10 min.
Combine lentils and vegetables; spread in a 9×13 dish. Top with millet-cauliflower mash and dust with paprika.
Bake at 350°F 30 min. Serve hot.